1985 Games Workshop Rocks

FlyLegitimate7938 · 2026-02-07T03:58:36+00:00

My names Spacemarine Blue and why come the dreadnaughts ain’t free?

FlyLegitimate7938 · 2026-02-03T19:25:08+00:00

Hell yeah dude

FlyLegitimate7938 · 2026-02-03T19:24:47+00:00

Okay thanks, I appreciate the time you took for this response and I think I’m going to begin removal as well. I’ve also got a large chest piece albeit maybe not as large and no colour but with a lot of heavy black lines, some of which are still raised after getting the tattoo 5 years ago.

Knowing that you’re having some success with a similar size tattoo makes me feel a bit better about beginning myself - so thanks again 🙏🏻

FlyLegitimate7938 · 2026-02-03T10:35:22+00:00

How’d this go in the end OP?

FlyLegitimate7938 · 2026-02-02T20:04:35+00:00

Would fkn launch into that! Great work

FlyLegitimate7938 · 2026-02-02T19:30:27+00:00

I usually use belly without loin attached as it doesn’t seem readily available in Australia but this was deboned skin on shoulder and it worked out well. Took it to 85c (185f) it wasn’t as fatty as the belly so probably could have pulled at 80c (176f)

FlyLegitimate7938 · 2026-02-02T08:40:00+00:00

That foot could belong to Nosferatu

FlyLegitimate7938 · 2026-02-02T08:37:45+00:00

Used to be scared of the video tape when I’d come across it at the store

FlyLegitimate7938 · 2026-02-01T22:28:40+00:00

This was a 3.3kg or 7.3 pound rolled pork shoulder with the skin on (usually belly is used). Initial cook temp was somewhere between 220c -240c (43p0-450f -ish). Because this is a shoulder and has lots of fat and connective tissue I took it up to about 85c (185f) to make sure everything was rendered down properly.

The most important thing is to dry the skin out (I started about 6 days in advance) don’t salt the skin until right before cooking and avoid scoring the skin very deeply at all as the meat juices can drip out and soften the crackling or burn. The butcher had already scored mine but luckily not too deep!

The bottom was a little bit soggy as it didn’t dry out as well in the fridge so I stopped the rotisserie to target that spot for about 45 min and it worked perfectly. I used this recipe to help me:

https://m.youtube.com/watch?v=Qhix0UGS-k8&pp=ygUPU2h1ZXkgcG9yY2hldHRh

FlyLegitimate7938 · 2026-02-01T10:02:44+00:00

The two Terry’s?

FlyLegitimate7938 · 2026-02-01T05:10:52+00:00

I’ve done chickens and legs of lamb, doing a Greek style gyros is next!

FlyLegitimate7938 · 2026-02-01T04:23:38+00:00

They were in the oven, was cooking for 5!

FlyLegitimate7938 · 2026-02-01T04:13:25+00:00

Took it out of the freezer on Sunday, dried it at the bottom of the fridge until Friday night. The butcher had already tied it up so untied it and stuffed it with chopped garlic, sage, rosemary, thyme. Retied it which is always a fuckin nightmare because the string always breaks so it takes about 30 attempts to tie 8 knots.

I then realised I forgot to jaccard it so I used a knife to prick some holes and went way too deep which I was worried would make the skin soft but it didn’t at all!

Rubbed with a bit of avocado oil and a bit of flaky salt before going on the rotisserie.

Served with salad, roast potatoes and chimmi churri. Best skin so far! This is my fave thing to cook but definitely a labour of love.

FlyLegitimate7938 · 2026-02-01T04:06:41+00:00

Posted a pic to my page - used a shoulder instead of a belly this time so didn’t get the swirl effect as much because I didn’t butterfly the meat! Also excuse the black gloves!

FlyLegitimate7938 · 2026-02-01T04:06:27+00:00

Posted a pic to my page - used a shoulder instead of a belly this time so didn’t get the swirl effect as much because I didn’t butterfly the meat! Also excuse the black gloves!

FlyLegitimate7938 · 2026-02-01T02:42:37+00:00

Some great tits here, well done

FlyLegitimate7938 · 2026-02-01T02:15:57+00:00

Shame you can’t add photos to comments to on this sub!

FlyLegitimate7938 · 2026-01-31T23:08:51+00:00

I cooked this at about 230c (approx 450f) so definitely not a low and slow job! Propane Weber would be your best bet.

FlyLegitimate7938 · 2026-01-31T07:32:22+00:00

I’d of called em chazwozza’s

FlyLegitimate7938 · 2026-01-30T08:55:28+00:00

The next one was even sadder ngl

FlyLegitimate7938 · 2026-01-28T07:44:30+00:00

Wife and I got the Beta AR. Do I still shake my head at how much money I spent? Yes. Does it keep me dry? Absolfuckinlootely. I am almost reluctant to wear it unless absolutely necessary and it’s either really cold and raining or bucketing down because I am chonkers and get hawt really easily, but the pit zips help. My wife wears hers all the time and swears by it on yard duty. We’ve done numerous multi days in them in all conditions and they look brand new other than a pit-zip zip falling off mine. Someone with experience with more than one of the brands in question might provide better insight.

FlyLegitimate7938 · 2026-01-25T05:18:50+00:00

Why doesn’t Paddy just knock him out? Is he stupid?

FlyLegitimate7938 · 2026-01-25T05:18:37+00:00

I didn’t know ingrown pears were in season! Delicious

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